| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
|
Veg03 |
8 |
servings |
INGREDIENTS
| 1 |
|
14.5 oz can vegetable broth |
| 1 |
|
14.5 oz can diced tomatoes |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Crushed red pepper |
| 1/2 |
ts |
Dried basil |
| 1/2 |
ts |
Dried oregano |
| 10 |
oz |
Couscous |
| 1 |
|
15.5 oz can red kidney beans; rinsed & drained |
| 2 |
tb |
Olive oil |
| 4 |
|
Green onions; sliced |
| 1/2 |
c |
Chopped green bell pepper |
| 1/4 |
c |
Chopped fresh parsley |
| 1 |
|
Celery rib; diced |
| 2 |
|
Cloves garlic; minced |
INSTRUCTIONS
Bring the first 6 ingredients to a boil in a large saucepan over
medium-high heat. Remove from heat and stir in couscous. Let stand for 10
minutes. Fluff with a fork. Stir in kidney beans and remaining ingredients.
Serve hot or slightly chilled.
Recipe by: Southern Living
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